Stuffed Flank Steak


  • 6 oz. provolone cheese
  • 1½-2 lb. flank steak, trimmed and cleaned
  • 2 Tbsp. Pesto Di Pomodoro
  • 2 tsp. chopped garlic
  • 1 Tbsp. chopped shallots
  • 2 oz. fresh leaf spinach
  • salt and pepper to taste


  1. 1 Season the flank steak with the salt and pepper.
  2. 2 Pound the flank steak until it is about ½ inch thick.
  3. 3 Spread the Pesto Di Pomodoro, chopped garlic and chopped shallots on one side of the meat.
  4. 4 Top the same side with the provolone and spinach.
  5. 5 Roll the meat tightly, skewer the roll at 1-2 inch intervals, being sure to keep the roll tight.
  6. 6 Cut into pinwheels and grill to the desired temperature.
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